Navy Bean Pasta Salad

I'm always looking for a dish that I can make ahead of time and use the leftovers for lunch throughout the week. This pasta salad is quick and easy to make and tastes great the next day. I like to keep a little extra olive oil at my desk just in case the pasta dries out any in the fridge.

 The recipe below is vegetarian but every now and again I like to add Trader Joes Sweet Italian Chicken Sausage to this dish so if you want some extra protein just add whatever you'd like!

Ingredients

1 package of tri-color pasta
1 can of navy beans or cannellini, rinsed and drained
1 cup of cherry tomatoes, halved
1 cup of green olives with pimentos, halved
1/2 cup of feta


1/4 cup olive oil 
1/4 cup finely chopped parsley (optional)
S&P
Garlic Powder


Cook the pasta according to the package. While the pasta is cooking add the remaining ingredients in a large bowl and toss with the olive oil 1 tbs at a time until the mixture is lightly covered in olive oil, and set aside. Once the pasta is ready drain and gently mix into the bowl, adding more olive oil if need be. 

Serve warm or cold.